Potato Chips with Fungus
1.
The ingredients line up: two potatoes, a few dried fungus soaked in advance, a few garlic cloves, a few shallots, a few dried chilies, and a little cooked white sesame. (Bai Zhizhi came late and didn’t line up, and forgot to take pictures, so I will make up later)
2.
After soaking the black fungus, rinse with water and rub it several times, drain and set aside, peel and wash the potatoes. Be careful not to eat the germinated potatoes. Wash the shallots, peel the garlic, wash the dried chilies and set aside
3.
Boil water in a pot. When the water boils, you can prepare to cut vegetables and change the knife
4.
Soak and wash the fungus, and tear it into small flowers by hand.
5.
Cut the potatoes into thin slices, and soak the cut potato slices in clean water. (Excuse my knife, I just accidentally touched the blade with my index finger today, it was a deep cut, which seriously affected the cutting of vegetables and died of pain)
6.
Rinse the cut potato chips several times in clean water to remove the surface starch and set aside
7.
Boil the water, add the fungus, and boil for about two minutes
8.
Remove the hot cooked fungus and drain in cold water for later use
9.
Boil the water, add the potato chips, and boil for two to three minutes
10.
When cooking the potatoes, prepare the ingredients for the next step. Cut the shallots and chopped green onions. Cut the garlic into small pieces and pound the garlic into a garlic mortar. Put the minced green onions and garlic together with the garlic juice into a small bowl.
11.
Add two spoons of light soy sauce, a little sugar, half a spoon of rice vinegar, half a spoon of Laoganma, a little pepper oil, a little mustard oil, a little chili red oil, a spoonful of water, taste the saltiness, add a little salt and chicken essence, and mix well. (The amount of various seasonings is subject to personal taste and can be flexibly adjusted according to the existing seasonings at home)
12.
Scald the cooked potato chips out of cold water, drain and put into a deep bowl for later use
13.
Add the hot fungus to the potato slices, pour the seasoning juice, stir evenly, put in the refrigerator for 20 minutes, let it fully taste
14.
Finished product after refrigeration
15.
Sprinkle a little white sesame seeds evenly on the potato chips and fungus. Cut the washed dried chili into small sections with scissors and sprinkle on the vegetables. Add a little rapeseed oil to a small spoon, heat to 80% hot, cool for five seconds, pour the oil evenly on the dried chilies, and you're ready
16.
Finished product
17.
Finished product
18.
The finished product, this dish is spicy and fragrant, the potato is delicious, the fungus is crisp and delicious, and it is delicious for the summer.
Tips:
Eating fresh fungus can be poisoned. Fresh fungus contains a special chemical named "porphyrin". Because of the existence of this substance, after eating fresh fungus, people will experience plant solar dermatitis after sun exposure, causing skin itching. , Make the exposed part of the skin appear red, swelling, itching, rash, blisters, and edema. In comparison, dried fungus is safer. In order to save trouble, many people simply rinse with water and eat. In fact, the fungus needs to be soaked in water for a period of time, and then rinsed with tap water several times. The flowing water can prevent the infiltration of pesticides.
Potatoes contain some toxic alkaloids, mainly solanine and chaetomycin, but generally after cooking at a high temperature of 170 ℃, toxic substances will be decomposed.
For potatoes with a little sprouting, dig out the sprouting part and around the bud eye, then soak for more than half an hour, discard the soaking water, and add water to boil thoroughly before eating. Because solanine is easy to decompose when encountering vinegar, some vinegar can be appropriately added during cooking to accelerate the destruction of solanine and become non-toxic.
Pregnant women often eat potatoes with high alkaloid content, and accumulation in the body may cause fetal malformations. Of course, the individual differences between people are quite large. Not everyone will have an abnormality after eating potatoes, but it is better for pregnant women not to eat or eat less potatoes, especially if they do not eat long-term storage and sprouting potatoes. It is especially important for women in the first trimester.
